Fall Has Arrived: Let’s Stew! (Beef Stew)

beef, beef stew, fall stew

Fall Beef Stew

When the days grow shorter, the weather colder, and trees begin to change the color of their leaves; once I let go of the feeling that summer was not nearly long enough, I begin to revel in the beauty of the season. I begin to think of winter meals.

The onset of colder weather starts me thinking of hearty recipes that taste so good in winter. I like to prepare pork roasts, lamb or beef stew, chicken soup and other filling, comfort-providing foods.

A hearty pot of beef stew is my favorite dish for weekday winter meals.


2 pounds beef stew meat (chuck roast is a good cut to use),
buy it precut, have the butcher cube it for you or cube it yourself

1½ pounds red potatoes, rinsed, peeled and cut into quarters or eighths depending on size or

1½ pounds of baby Yukon gold potatoes - rinsed and halved

1 pound of baby peeled carrots

2 large cans of whole tomatoes, or
an equivalent amount of fresh tomatoes

2 medium onions cut in half and thinly sliced

2 hand-fulls of fresh green beans, rinsed and trimmed

1 clove garlic

Dash of allspice or ground cloves.

1 Tbs. Worcestershire sauce

2 to 3 dried bay leaves

Salt and pepper to taste

This recipe takes a little time. The ingredients need to simmer for some time to become tender and the flavors of the ingredients need to meld.

Coat the meat in a half-cup of flour seasoned with a little salt and pepper (I usually put the flour and seasoning in a clean, new, brown paper bag), add the meat and shake.

Sear the cubed meat in a small amount of cooking oil just until brown.
Add the potatoes, chopped onion clove of garlic, Worcestershire sauce, seasonings and 1 cup of water or broth. Cook over medium heat for 30 minutes. Add the fresh vegetables except the tomatoes and beans and cook for 30 minutes, add the green beans and cook for 30 minutes, add the fresh tomatoes if you are using them and cook an additional 30 minutes. If you are using canned tomatoes, add at the end of the cooking process and allow a few minutes for them to heat through. The stew is ready when the meat and vegetables are fork tender.

Remove the bay leaves and garlic clove before serving.

This stew will stay fresh in your fridge for one week; the taste improves with age, or divide it into family size portions and freeze until needed. Defrost and heat gently.

It is a nutritious meal and tastes wonderful. Serve it with warm bread.

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